Green Chile Chicken Enchilada Egg Nests
- medium to large russet potato
- small onion
- salt, pepper, italian seasoning, garlic powder
- 4 oz cooked chicken, chopped
- 2 oz canned, chopped green chile
- salt, pepper, chili powder, cumin
- 3/4 cup Cabot 50% Reduced Fat jalapeno cheddar
- 1 carton egg beaters (7 eggs worth)
- 1/2 cup green enchilada sauce
- Preheat oven to 375 degrees.
- Grate potato and onion with a box grater. Season with salt, pepper, italian seasoning and garlic powder to taste (a good sprinkle or two). Line a well oiled muffin tin with about 1/4 cup potato mixture, make sure to evenly press down mixture making a nest. Bake for 20 minutes, or until brown.
- Meanwhile, mix chicken, chile, salt, pepper, chili powder and cumin. Adjust seasoning to taste. Evenly distribute mixture among the cooked nests (a heaping spoonful or so).
- Mix egg beaters and enchilada sauce with a pinch of salt (I mixed 1/4 cup enchilada sauce with 3/4 cup egg in my mixing cup x2 so I could easily pour into the muffin tin). Pour evenly on top of chicken, until almost to top of muffin tin (I found I had about 1/4 cup of egg left over). Bake for 20 minutes, or until eggs are mostly done.
Those look amazing! I wish I lived closer to you and your kitchen.
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